Sugar Reduction

Free sugars such as glucose, fructose or sucrose (table sugar) are often added to foods and drinks to enhance palatability. High intake of free sugars, however, is correlated with the risk of obesity and tooth decay. Many governments have, therefore, initiated sugar reduction programs to reduce the sugar content in foods and drinks by 20% or more.

Common sugar reduction strategies are based on the replacement of sugars byhigh intensitysweeteners. This often goes along with a loss in taste since naturalness and fruitiness are lost, and bitterness and metallic off-notes increase. Ohly has developed OHLY®SAV-R-SWEET, a clean tasting, natural solution that masks the off-taste ofhigh intensitysweeteners and restores fruitiness.